Grilled Chicken with Roasted Kale

We just got back from a week vacation and I needed to make a meal that was healthy.  We weren't very healthy on vacation, but who could blame us?!  I got my March food network magazine in the mail while we were gone and I found this weeknight meal in it.  It had a "low-calories dinner" label on it.  It was also very easy and used traditional ingredients.  The recipe below makes 4 servings.

Ingredients:
1/2 pound potatoes, cut into 1/2-inch pieces (the recipe called for red but I used golden)
2 Tbsp olive oil
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated Parmesan cheese
1 Tbsp lemon juice

Directions:
1.  Preheat the oven to 425F.  Toss the potatoes with 1/2 Tbsp olive oil and spread in a single layer on a baking sheet.  Roast for 5 minutes.  Toss the kale in a large bowl with the garlic, 1/2 Tbsp olive oil, 1/4 tsp salt, and pepper to taste.  Add to the baking sheet with the potatoes and toss.  Roast until the kale is crisp and the potatoes are tender, stirring once, 15-20 minutes.
2.  Meanwhile, preheat grill to medium-high (400-500F) and brush with olive oil.  Slice the chicken breasts in half horizontally to make 4 cutlets.  Pound out each cutlet to even thickness.  Season with salt and pepper.  Grill the chicken until well marked and cooked through, 2-4 minutes per side.  Transfer to plate.
3.  Toss the kale, potatoes, 1/2 Tbsp olive oil, salad greens, tomatoes, Parmesan, lemon juice and salt and pepper to taste in a large bowl.  Divide the chicken among plates and serve with kale salad.

Beth and Jason's Rating: 7/10

Nutrition:
430 calories
14g fat (4g saturated)
112mg cholesterol
586mg sodium
28g carbohydrates
6g fiber
50g protein